CHICKEN AND SPINACH RAVIOLI RECIPE | ALLRECIPES
A delicious combination of chicken and spinach make a wonderful Italian meal. Make sure to have plenty of freshly grated Asiago cheese to top these ravioli.
Provided by JCBanks
Categories Italian Recipes
Total Time 2 hours 0 minutes
Prep Time 1 hours 0 minutes
Cook Time 30 minutes
Yield 6 servings
Number Of Ingredients 15
Steps:
- In a bowl, mix the eggs, water, 2 cups flour, and salt. Gradually mix in the remaining flour until smooth. Divide dough into 2 parts. Cover, and set aside in the refrigerator 20 minutes.
- In a skillet over medium heat, cook the ground chicken until evenly brown; drain.
- In a food processor, mix the chicken, spinach, and onion. Transfer to a bowl, and mix with butter, 3 tablespoons Asiago cheese, salt, garlic powder, nutmeg, and pepper.
- On a lightly floured surface, roll out each part of the dough to 1/8 inch thickness. Cut into 2 inch squares. Place about 1 teaspoon of the chicken mixture in the center of 1/2 the squares, and top with remaining squares. Seal the edges of the squares with a moistened fork to form the ravioli.
- Bring a large pot of lightly salted water to a boil, and cook the ravioli in small batches for about 8 minutes, or until al dente. Drain, and rinse under cold water.
- Place the marinara sauce in a saucepan, and cook until heated through. Serve ravioli topped with marinara sauce and remaining Asiago cheese.
Nutrition Facts : Calories 621.3 calories, CarbohydrateContent 102.4 g, CholesterolContent 147.8 mg, FatContent 15.3 g, FiberContent 7.4 g, ProteinContent 19.7 g, SaturatedFatContent 6.8 g, SodiumContent 1345.8 mg, SugarContent 16.7 g
FOUR-CHEESE RAVIOLI WITH HERB PESTO RECIPE | GIADA DE ...
Provided by Giada De Laurentiis
Categories main-dish
Total Time 30 minutes
Cook Time 30 minutes
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the pesto: In a food processor, combine the basil, parsley, mint, Parmesan, pine nuts, anchovy paste, pepper and garlic. Pulse until chunky. With the machine running, gradually add the olive oil until the pesto is smooth.
- For the ravioli: In a medium bowl, mix together the ricotta, mozzarella, mascarpone, Parmesan, breadcrumbs, nutmeg, 3/4 teaspoon salt and the pepper.
- In a small bowl, mix together the egg and 1 teaspoon water until smooth.
- Using a pastry brush, lightly brush the edges of the wonton wrappers with the egg mixture. Spoon 1 level tablespoon of the filling into the center of each wonton wrapper. Fold the opposite corners of each wonton wrapper over to form triangle shapes. Seal the edges firmly, pressing out any air around the filling. (Can be made a few hours in advance. Cover with foil and refrigerate until ready to use.)
- Bring a large pot of water to a boil over high heat. Add the remaining 1 1/2 tablespoons salt and the olive oil. In batches, add the ravioli to the water and cook, stirring occasionally, until tender but still firm to the bite, about 3 minutes. Using a slotted spoon, carefully remove the ravioli and drain in a colander. Transfer the ravioli to shallow soup bowls. Spoon the sauce over the ravioli and serve.
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AMAZING RAVIOLI | JAMIE OLIVER STUFFED PASTA RECIPES
For me, this is both a pleasure to eat and a ritual to embrace – surrounding a wonderful filling with elegant, delicate pasta is definitely a skill worth learning. It’s an incredible little parcel of deliciousness, and compared to the ravioli we grew up with, this filling of bitter-sweet chicory, melty cheese and potato is an absolute taste explosion for the palate.
From jamieoliver.com
Total Time 2 hours 45 minutes
Calories 479 calories per serving
From jamieoliver.com
Total Time 2 hours 45 minutes
Calories 479 calories per serving
- Preheat the oven to 200ºC/400ºF/gas 6.
- Start by making the Royal pasta dough. While it rests, make the filling.
- Trim and quarter the radicchio, peel the onion and slice into eighths, then place in a small roasting tray. Pour over the balsamic and 2 tablespoons of olive oil, toss to coat, then strip over half the thyme leaves, reserving any pretty tips.
- Cover with a sheet of wet scrunched-up greaseproof paper and roast for 1 hour.
- Prick the potatoes and dry-roast in a separate tray alongside until cooked through, then remove. Once cool enough to handle, scoop the potatoes out of their skins and mash the insides in a bowl.
- Finely chop the radicchio and onion, then stir into the potato with 1 tablespoon of the balsamic juices from the tray. Finely grate in most of the Parmesan and all the fontina, mix well, then season to perfection with sea salt and black pepper. Leave to cool completely.
- On a clean flour-dusted surface, roll out the pasta dough so it’s 1mm thick and roughly 16cm wide (the width of a standard pasta machine).
- Spoon heaped teaspoons of filling evenly down the pasta strips, slightly off centre, leaving a 5cm gap between each. Brush the exposed pasta lightly with water and fold the sheets in half over the filling.
- Gently seal around the filling, pushing out the air – you can cut them into 8cm circles with a pastry cutter or into squares with a knife. Place them on a semolina-dusted tray as you go – you’ll get about 18 ravioli in total.
- Toast the hazelnuts in a large frying pan on a medium heat until golden, then lightly bash and tip into a bowl.
- Cook the ravioli two portions at a time in a pan of boiling salted water for 3 to 4 minutes.
- Meanwhile, place the frying pan back on a low heat and add a splash of olive oil, a third of the butter, and a third of the remaining thyme leaves and tips. Fry until golden, then remove from the heat.
- Scoop the pasta straight into the buttery sauce, bringing some starchy cooking water with it, add a fine grating of Parmesan, toss gently, then spoon on to warmed plates.
- Finish each portion with a scattering of hazelnuts, a little extra virgin olive oil, some extra Parmesan and a few small drips of the balsamic juices, if you like. Serve up to your first lucky guests, while you crack on with the next two portions.
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